I’m one of those people who does believe that a good recipe comes with a good story. The people we were with when we tasted a particular dish, the playlist we were listening to from the first to the last bite, the fondness and love we invested in making a recipe, the restaurant we visited and where we were presented with a fantastic meal.
I believe eating is made of sharing, it isn’t made of counting nutrients nor calories. There is an affective side to it that is bigger than us and that survives in the relationships that we establish and in what surround us. So, each recipe should be accompanied by a story, even if it’s only to warm us on the inside after the meal. More than memories, the investment in each meal must be greater than the sum of the parts.
“But this recipe has no story”, I thought. In the rush of the days, how can I enrich this dish with my words? This kind of maki sushi was born out of several opportunities. With the almond milk residue, I made ricotta. From the lack of biscuits and bread to dam, I wrapped, within the nori seaweed, my first sushi. From the hunger that sometimes takes over me when the insomnia and heat prevent me to sleep, I made an improved supper. From the wanting to clean my refrigerator and my kitchen pantry before going on vacation came this recipe.
In the absence of a story, I bring you these makis. Without great pretensions and with immense creativity and flavor, without waste and one hundred percent vegetarian, much easier to do than I would ever have thought if I was to wake up one day and think to myself: “Today, at midnight, you can find me in the kitchen making sushi”.
- 175g of shelled almonds
- 750ml of water
Leave the almonds to soak overnight. In the morning, drain them and place them, for a few minutes, in the boiling water. Then rinse them in cold water to remove the peel. Mix – and crush – the almonds with the 750 ml of water until it is well mixed. Drain the milk and reserve the residue.
adapted from Lactose Não
- Almond milk residue
- 2 sun-dried tomatoes
- Fresh and chopped basil leaves
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Juice of 1 lemon
- 2 tablespoons of olive oil
Mix all ingredients and reserve in the refrigerator until use.
Almond Ricotta Maki Sushi
- 2 sheets of nori seaweed
- Almond ricotta
On a chopping board, place a sheet of nori seaweed. Put the almond ricotta in the centre in a roll and begin to wrap the leaves around the ricotta. When making a full turn, moisten with a little water to glue both tips together. Repeat the process with the other sheet of nori seaweed. Cut the maki with a knife, being careful not to undo them. Serve with a little shoyo dressing.
This post was originally written in Portuguese. Click here for the original text.
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